How long should the mushroom stock cook?

It should simmer for 2–3 hours, and then be strained.

What ingredients do I need?

Just three things: 1 liter of cleaned mushrooms, 2 liters of water, and 15 grams of salt.

Should the mushrooms go into boiling or cold water?

In cold water. The cleaned mushrooms are put over the heat together with the cold water and salt, so the stock draws out well.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 401.

Mushroom stock

Erken's mushroom stock from 1914: 1 liter of cleaned mushrooms put on with 2 liters cold water and 15 g salt, simmered 2–3 hours and strained. Used as a base stock in mushroom soups and creamed mushroom dishes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 401 (falt i det fri)

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About the dish

The base recipe for mushroom stock in the vegetable chapter of "Stor kokebok" (1914). The stock is used onward in Erken's mushroom soups, creamed mushroom dishes, and mushroom croquettes. In the introduction to the mushroom section, Erken stresses that mushrooms must be cleaned as soon as they are gathered, and ideally used the same day.

How to make it

1
Clean the mushrooms
Clean the mushrooms well, ideally right after they have been gathered.
2
Put on the heat
Put the mushrooms in a pot with the cold water and salt, and set the pot over the heat.
3
Cook out
Let the stock simmer for 2–3 hours.
4
Strain
Strain the stock and use it for mushroom soup, creamed mushrooms, or other mushroom dishes.

Changes from the original

The measurements are kept (liters and grams). "Simmers" is rendered as simmering; otherwise no changes beyond modern spelling in the steps.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 444) → Modernised~87% of the text changedremovedadded

1 l. l sopp (renset). 2 l. l vann (kaldt). 15 ~~gr.~~ g salt. ~~Den rensede sopp settes over varmen~~ Rens soppen godt, helst straks etter at den er sanket.. Legg soppen i en gryte med det ~~kolde vann~~ kalde vannet og ~~saltet; småkoker 2—3 timer; siles.~~ saltet, og sett gryten over varmen.. La kraften småkoke i 2–3 timer.. Sil kraften og bruk den til soppsuppe, soppstuing eller andre soppretter.

Note on Modernised

Målene er beholdt (liter og gram). «Smaakoker» er gjengitt som småkoking; ellers ingen endringer utover moderne rettskriving i trinnene.

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Frequently asked questions

How long should the mushroom stock cook?: It should simmer for 2–3 hours, and then be strained.
What ingredients do I need?: Just three things: 1 liter of cleaned mushrooms, 2 liters of water, and 15 grams of salt.
Should the mushrooms go into boiling or cold water?: In cold water. The cleaned mushrooms are put over the heat together with the cold water and salt, so the stock draws out well.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 401.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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